Description
These Crispy Fried Mac and Cheese Balls are the perfect appetizer or party snack, featuring creamy, cheesy macaroni coated in a crunchy golden shell. Using chilled macaroni and cheese formed into bite-sized balls, breaded with seasoned panko and regular breadcrumbs, then deep-fried to crispy perfection, they offer a delightful contrast of textures and rich flavors. Ideal for game days, family gatherings, or any comfort food craving, these mac and cheese balls are easy to make and loved by kids and adults alike.
Ingredients
Scale
Main Ingredients
- 3 cups cooked macaroni and cheese, chilled
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 2 cups panko breadcrumbs
- ½ cup regular breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying
Optional Extras
- Cooked bacon bits (optional)
- Jalapeños for heat (optional)
- Italian seasoning in breadcrumb coating (optional)
- Mozzarella cubes for stuffing (optional)
Instructions
- Chill the Mac: Ensure the macaroni and cheese is fully chilled and firm by preparing it a day ahead and refrigerating. This firmness helps the balls hold their shape during rolling and frying.
- Form the Balls: Using a cookie scoop or your hands, shape the chilled mac and cheese into 1.5-inch diameter balls, rolling them smooth between your palms. Arrange on a parchment-lined baking sheet. This yields about 20 to 24 balls depending on size.
- Set Up Breading Station: Prepare three shallow bowls—one with flour, one with whisked eggs and milk, and one with a mixture of panko breadcrumbs, regular breadcrumbs, garlic powder, paprika, salt, and pepper.
- Bread the Balls: Roll each mac and cheese ball in flour, shaking off excess, then dip in the egg mixture, letting extra drip off. Next, coat thoroughly with the breadcrumb mixture, pressing gently so the crumbs stick. Return to the baking sheet. For extra crunch, repeat the egg and breadcrumb steps to double bread.
- Fry Until Golden: Heat about 2 inches of vegetable oil in a heavy pot or deep fryer to 350°F. Fry 4 to 5 balls at a time without crowding, turning occasionally, until deep golden brown, about 2 to 3 minutes. Use a slotted spoon to transfer them to paper towels to drain excess oil. Serve immediately with dipping sauce of choice.
Notes
- Ensure oil temperature is steady at 350°F to prevent greasy, soggy balls and achieve perfect crispiness.
- Freezing formed mac and cheese balls for 30 minutes before breading makes rolling and handling easier.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F oven for 10 minutes to restore crispiness.
- You can freeze uncooked breaded balls for up to 2 months; fry directly from frozen, adding 1–2 extra minutes to frying time.
- For a healthier option, bake at 425°F for 15 to 20 minutes instead of frying.
- Adding a beaten egg to the mac and cheese mixture can help bind the balls better if they’re too loose.
- Use homemade mac and cheese that is thick and firm for best results; if too saucy, balls will fall apart.
- Prep Time: 20 minutes (plus chilling macaroni and cheese overnight)
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: fried mac and cheese balls, crispy mac and cheese bites, party appetizers, finger food, game day snack, cheesy snacks
